There is just something about seasoned meat and cheese rolled up in a warm tortilla shell covered in a creamy sauce that makes people happy. I mean come on, who, besides vegetarians wouldn’t love these?! Just look at the browned bubbly cheese and creamy sauce. Yea, my mouth is watering thinking about how good these were. We need to have these again soon!
This is not a complicated dish at all, it’s relatively simple, and it packs a flavorful punch that make it seem as if you were in the kitchen slaving over the stove for hours. That just simply isn’t the case. Thankfully, because this mom, like many, don’t have time for that!
Scroll down for a printable recipe.
What do you do?
2 1/2 cups shredded chicken, seasoned with 1/2 tablespoon Better then the Packet! Homemade Taco Seasoning
10 small flour tortillas (Trader Joes has flour ones that are, for us, allergy free)
3 tablespoons butter
2 cups chicken broth
3 tablespoons flour
1 cup sour cream
3 cups monterey jack cheese, shredded
4 oz can diced green chilies
What do you do?
Preheat oven to 350 degrees.
Grease a 9X13 inch baking dish.
Mix together your shredded chicken and 1 cup of the cheese.
Fill each tortilla and roll up, place seam side down in your baking dish.
In a medium sauce pan, melt the butter over medium to high heat.
Once butter is melted, whisk in your flour for one minute.
Whisk in your chicken broth until your sauce is slightly thickened and bubbly.
Remove from the heat and allow to cool about 4 to 5 minutes.
Stir in your sour cream and chilies until well combined.
Pour over your enchiladas.
Sprinkle the remaining cheese evenly across the top.
Bake for 25-30 minutes or until cheese is browned and the sauce is bubbly.
Be sure to check out these other Mexican style dishes from Everyday Made Fresh:
The Best Steak Fajitas
Perfect Pico de Gallo
Taco Stuffed Peppers
Chicken Quesadillas with a Spicy Jalapeno Sauce
Homemade Hamburger Helper – Crunchy Taco
this recipe is adapted from raining hot coupons.